Surprisingly enough Cabernet Sauvignon is not one of the oldest wine grape varieties in the world. Philippines wine supplier Manila wine shop discusses wine by the grape variety Cabernet Sauvignon.

Date: December 12, 2010

Surprisingly enough Cabernet Sauvignon is not one of the oldest wine grape varieties in the world. Professor Carole Meredith from the University of California at Davis was searching for the origins on Zinfandel. She found another unexpected relationship showing Cabernet Franc and Sauvignon Blanc to be Cabernet Sauvignon’s parents. Professor Meredith also established Cabernet Sauvignon to be less than 600 years old, a relative newcomer in the wine grape world. The oldest recorded reference to Cabernet Sauvignon comes from the 18th Century and Chateau Mouton. Baron de Brane ripped up the white varieties and planted a red variety called Vidure. Vidure comes from the French words Vigne Dure or hardy vine in reference to the tough nature of Cabernet Sauvignon. The name’s still used today in some parts of the Bordeaux where over 50% of the Merdoc and Graves districts are planted to Cabernet Sauvignon. The massive spread of Cabernet Sauvignon came in the 1800’s when it was used to replant the phylloxera ravaged vineyards of Europe.

Other names that Cabernet Sauvignon has been or is known by include: Petit Cabernet, Petit Vidure and Vidure, and in Italy, Uva Francese.

Cabernet Sauvignon berries are small, spherical with black, thick and very tough skin. This toughness makes the grapes resistant to disease and able to withstand autumn rains. It’s a late season ripener. We’ll often be picking the Cabernet Sauvignon as late as May that is well and truly into autumn. This is a gamble for us in Gippsland as the winter rains can ruin a spectacular crop, but thankfully this doesn’t happen often.

Bunches are large with average bunch weights up around 130g. Many of the colder Australian wine regions are pulling out their Cabernet Sauvignon vines or grafting them over to earlier ripening varieties as they can’t consistently ripen Cabernet Sauvignon.

Unripe Cabernet Sauvignon will produce wine having green, grassy, capsicum flavours, not the rich ripe berry flavours we love a good Cabernet Sauvignon for. The vines themselves are vigorous and do best in well-drained soils. All vines do their best in well drained soils, but Cabernet Sauvignon will not survive in poorly drained soils. The small berries have a high pip and skin to pulp ratio and if not treated gently during the early winemaking process can give very harsh and tannic wines.

Cabernet Sauvignon is often blended with other varieties to soften it. Adding Merlot or Cabernet Franc fills in the middle palate and gives a soft fruit finish. Adding Shiraz gives a wonderful fullbodied wine with lots of fruit berry flavours and spicy pepper at the back of the palate. Sangiovese is often added in Tuscany to produce a unique blend and some Malbec and Petite Verdot seem to regularly crop up as blends. The trend is turning back towards more straight Cabernet Sauvignons. The blends are easier to drink and quicker to mature than straight Cabernet Sauvignon, but they lack the complexity that a good Cabernet Sauvignon has on its own.

And Cabernet Sauvignon loves oak. Lots of tannins and often high alcohol contents react well to slow wood maturation. Cabernet Sauvignon can be aged in new oak for anywhere up to a year to produce spectacular results. Try this with a Chardonnay and you’ll end up with lots of oak and very little grape flavour.

The earliest recorded appearance of Cabernet Sauvignon in Australia is in 1820. The Macarthur’s at ‘Camden Park’ vineyard, enlarged their Camden estate with the first commercial plantings in the area. Varieties grown include Pineau Gris, Frontignac, Gouais, Verdelho, Cabernet Sauvignon, Riesling, Grenache and Mataro. In 2001 there were 28,609 hectares of Cabernet Sauvignon planted in Australia. By contrast the most widely planted red grape variety in Australia was Shiraz accounting for 33,676 hectares. If you consider that the total area planted to red wine grapes in Australia at that time was 90,933 hectares, there’s a lot of Cabernet Sauvignon out there.

Source: http://www.uncork.biz/tidbits14.htm

Are these articles useful for enhancing your wine and dine experience in the Philippines. Do they also help you with travel, leisure, vacation, dining out, nightlife and other leisure activities plans in Manila and other major cities of Philippines? Yats Restaurant hopes to provide you with ample information so you can plan your trips to Pampanga Angeles City Clark Freeport Zone whether you are travelling from Manila or other Asian countries such as Hong Kong, Shanghai, Singapore, Malaysia or Korea.

Restaurant reservations in Manila Philippines, planning of menu, selection of wine for dinner and booking a private function and event in Angeles City Clark Freeport Zone can all be handled. Yats Restaurant and Wine Bar has been regarded by many to be the premier restaurant north of Manila Philippines. Its 3000-line award-winning restaurant wine list has kept many wine lovers happy dining in this restaurant in Angeles City Clark Philippines for over a decade.

Yats Restaurant and Wine Bar was built by Hong Kong-based Yats International in 2000 to provide a world-class cozy fine dining restaurant, business meeting facilities and venues for private dinners and functions in Pampanga Angeles City Clark Freeport Zone. Pampanga Angeles City Clark Philippines was selected for this restaurant because of safety, clean air, absence of traffic and proximity to Manila and Subic.

For comments, inquiries and reservations, email Restaurant@Yats-International.com or call these numbers:

(045) 599-5600 0922-870-5178 0917-520-4401

Http://www.YatsRestaurant.com

Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Generally regarded by food and wine lovers in Manila to be one of the best restaurants outside of Manila, Yats Restaurant also offers a comfortable and stylish wine bar called the Magnum Room. This allows guests of this fine dining restaurant to stay after dinner to enjoy a glass of Cognac, Armagnac, Port, Sauternes or Scotch. This is one of the best restaurants in Pampanga to drink wine. Other selections of wine in this fine dining restaurant in Clark Pampanga include fine wines from Bordeaux, Burgundy, Rhone, Napa Valley, South Africa, Australia, Germany, Spain and Italy. Some of the popular choices of wine for guests of the good restaurants in Pampanga include Chianti, Chablis, Meursault, Vosne-Romanee, Corton and Vintage Port. . Next time you travel north to Pampanga, don’t forget to wine and dine at this famous Clark restaurant which is located in Mimosa Leisure Estate of Clark Air Base.